Tony Maws has made the art of sharing food an experience like no other. He takes off-cuts and limited quantities and prepares them so that a few select people may indulge in the experience. At the lunch we just cooked, he presented his red chile marinated hiramasa collar with a grated salad of Asian pear, daikon, and scallion. The collar is placed in front of several guests who are then able to dig into the flesh. Fingers get dirty, and diners forget about the world around them. Delicious is the key, and pleasure is the goal. The picture portrays us finishing the plating of five collars prepared for twelve guests. The fact that supplies are limited makes the eating all the more exciting and challenging.
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